No - Berry Strawberry Rhubarb Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
¼ cup vanilla sugar1 cup low fat strawberry yoghurt1 can (1 ⅓ cups / 10.5 fl oz) evaporated 2% milk - NOT sweetened condensed2 eggs½ cup melted butter3 cups Nutri Flour Blend™ (by Robin Hood) (if you can't find it, white whole wheat flour is the same thing)½ cup fine-ground cornmeal2 (4-serving) packages Natural Desserts Strawberry Fruit Jel Dessert Mix (or strawberry Jell-O if non-veg)2 tsp baking powder1 tsp baking soda1 tsp salt¼ tsp nutmeg7 packets PureVia Stevia (or your favourite stevia)1 lb chopped rhubarb (about 3 ¾ cups)
Preheat the oven to 350F and grease a 9x13" pan.
In a large bowl, mix together the vanilla sugar, yoghurt, milk, eggs and butter until well blended.
Add the flour, cornmeal, dessert mix, baking powder, baking soda, salt, nutmeg and stevia, beating to combine.
Fold in the rhubarb.
Bake for 50-60 minutes, until a tester comes out clean. Cool completely in the pan.
Serving Size: Makes one 9x13" pan, 24 pieces
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, mix together the vanilla sugar, yoghurt, milk, eggs and butter until well blended.
Add the flour, cornmeal, dessert mix, baking powder, baking soda, salt, nutmeg and stevia, beating to combine.
Fold in the rhubarb.
Bake for 50-60 minutes, until a tester comes out clean. Cool completely in the pan.
Serving Size: Makes one 9x13" pan, 24 pieces
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 157.3
- Total Fat: 5.6 g
- Cholesterol: 29.8 mg
- Sodium: 62.1 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 2.0 g
- Protein: 3.9 g
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